How to make Guatemalan Cuisine PEPIAN (with recipe) | San Pedro | Lake Atitlan | Guatemala | Ep.61

Wash the tomatoes and grill them on a comal.

Prepare rice with fresh corn in a rice cooker.

Turn the tomatoes while grilling to prevent burning.

Add onion to the comal with the tomatoes.

Toast the sunflower seeds and peanuts without oil.

Boil the beans and carrots together.

Once the tomatoes are grilled, remove them from the heat.

Add potatoes to the pot with the beans and carrots.

Remove seeds from the dried chilies and soak them in water.

Chop onion and set aside with the grilled tomatoes.

Blend the tomatoes, onion, sunflower seeds, peanuts, and chili water until smooth.

Remove the cooked chicken from the pot and keep the broth.

Mix the broth with the blended sauce and let it boil.

Add the chicken back into the pot and simmer for a few more minutes.

Equipment Needed

Allergens